Butternut Squash Nachos
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Butternut Squash Nachos
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| Servings | Prep Time |
| 12people | 35minutes |
| Cook Time |
| 35minutes |
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Ingredients
- 4cups fresh squash or pumpkincubed
- 2tablespoons olive oil
- 1/4teaspoon black pepper
- 113-ounce package blue corn tortilla chipsbaked
- 115-ounce can canned, low sodium black beansdrained
- 2cups low fat mozzarella cheese
Optional toppings
- fresh cilantrodiced
- green oniondiced
- guacamole
- fresh lime juice
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place cubed pumpkin on baking sheet, drizzle with olive oil. Sprinkle with pepper and coat evenly.
- Roast for 30 minutes, until pumpkin is tender.
- Reduce oven temperature to 350 degrees.
- Use cooking spray to cover 9 by 13 inch baking pan.
- Layer the chips, pumpkin, beans, salsa, and cheese in the pan. Repeat.
- Bake in the oven for 10 minutes, or until cheese is melted.
- Add toppings of your choice and serve.
***Tip
- Look in your grocer’s produce ready-prepared section. You can use ready-to-cook cubed butternut squash to make the recipe in less time.
Recipe Notes
